Preheat the oven Gas 4/180°C/350°F.

Loose bottomed

Take the chilled Sweet Shortcrust Pasty out the fridge and roll out. Line the loose bottomed tin 23cm / 9 inch with the pasty. Try not tot have any cracks or pin over the top of the pastry in the tin and remove the waste pastry.

Bake blind (scrunch up some greaseproof paper and put in some rice, or baking beans).

Bake for 15 minutes, remove paper and rice and pop back in the oven for a further 10-15 minutes. Make sure its baked on the bottom and golden brown. Leave to cool.

In a saucepan add the Double Cream, Caster Sugar and a pinch of Salt and bring to the boil. Watch it! REMOVE from heat - add Chocolate & Butter, keep stirring until it is all blended and smooth.

Finally stir in the Milk. Let it cool a little.

Pour into the pastry case and leave to cool minimum 3 hours, pop in the fridge overnight.

Remove from fridge approx. 30 minutes before you want to devour it!!

Dust with Icing Sugar or Cocoa Powder - leave plain or decorate with raspberries! Serve very small portion with single cream, it's rich!!!!